Sushi on Me
Last inspected: Oct 25, 2025
82
Score
During an inspection on October 25, 2025, Sushi on Me in Queens, NY, received a low-risk rating with a score of 82. The report noted one critical violation regarding temperature control for food items and one minor violation concerning the sanitization of tableware. Across six total inspections, the facility has primarily maintained a medium-risk profile.
6
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 25, 2025
Cycle Inspection / Re-inspection
1 critical violation. 1 minor violation.
View 2 violations
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
10G
82
Apr 3, 2025
Cycle Inspection / Initial Inspection
2 critical violations. 1 minor violation.
View 3 violations
Hot tcs food item not held at or above 140 °f.
02B
Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
04C
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
70
Dec 6, 2024
Pre-permit (Operational) / Reopening Inspection
1 minor violation.
View 1 violation
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
95
Dec 3, 2024
Pre-permit (Operational) / Compliance Inspection
5 critical violations. 3 minor violations.
View 8 violations
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of tcs foods during cooking, cooling, reheating, and holding.
04J
Hot tcs food item not held at or above 140 °f.
02B
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. hand washing facility not accessible, obstructed or used for non-hand washing purposes. no hot and cold running water or water at inadequate pressure. no soap or acceptable hand-drying device.
05D
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
05H
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
10E
Wash hands sign not posted near or above hand washing sink.
09E
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
41
Jan 20, 2023
Pre-permit (Operational) / Re-inspection
3 critical violations.
View 3 violations
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Written standard operating procedure (sop) approved by the department for refillable, reusable containers not available at the time of inspection. container construction improper
05H
Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
06C
64
Oct 27, 2022
Pre-permit (Operational) / Initial Inspection
3 critical violations. 1 minor violation.
View 4 violations
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
04C
Written standard operating procedure (sop) approved by the department for refillable, reusable containers not available at the time of inspection. container construction improper
05H
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
61
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